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Prep Time:40 minsAdditional Time:30 minsTotal Time:1 hr 10 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:40 minsAdditional Time:30 minsTotal Time:1 hr 10 minsServings:6Yield:6 servings
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3cupspackaged shredded cabbage with carrot (coleslaw mix)¼cupplain fat-free Greek yogurt2teaspoonsgranulated sugar (see Tip)2teaspoonsred wine vinegar½teaspooncelery seeds¼teaspoonsalt2poundscarrots, halved crosswise and cut lengthwise into sticks1tablespoonolive oil¼teaspoonground black pepper1(14.75 ounce) canpink salmon, drained, flaked, skin and bones removed¾cuppanko bread crumbs½cupfinely chopped red sweet pepper½cupthinly sliced green onions2eggs, lightly beatenNonstick cooking spray6multigrain thin sandwich rolls, toasted
Cook Mode(Keep screen awake)
Ingredients
3cupspackaged shredded cabbage with carrot (coleslaw mix)
¼cupplain fat-free Greek yogurt
2teaspoonsgranulated sugar (see Tip)
2teaspoonsred wine vinegar
½teaspooncelery seeds
¼teaspoonsalt
2poundscarrots, halved crosswise and cut lengthwise into sticks
1tablespoonolive oil
¼teaspoonground black pepper
1(14.75 ounce) canpink salmon, drained, flaked, skin and bones removed
¾cuppanko bread crumbs
½cupfinely chopped red sweet pepper
½cupthinly sliced green onions
2eggs, lightly beaten
Nonstick cooking spray
6multigrain thin sandwich rolls, toasted
DirectionsPreheat oven to 425 degrees F. In a medium bowl, combine the cabbage mix, yogurt, sugar, red wine vinegar, celery seeds, and salt. Stir well to combine. Cover and refrigerate until needed.Line a 15x10x1-inch baking pan with foil. Place carrots on baking pan. Drizzle with oil and sprinkle with black pepper. Stir to coat. Bake for 25 to 30 minutes or until browned and tender.In a large bowl, combine the salmon, bread crumbs, sweet pepper, green onions, and eggs. Shape into six 4-inch patties (about 1/3 cup each).Coat a very large nonstick skillet with nonstick cooking spray and heat over medium heat. Add patties and cook for 4 to 5 minutes or until browned. Coat patty tops with nonstick cooking spray; turn. Cook 4 to 5 minutes more or until browned and cooked through (160F.). Place patties on sandwich rolls and top with coleslaw. Serve with roasted carrots.TipsTip: We do not recommend using sugar substitutes in this recipe.Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 425 degrees F. In a medium bowl, combine the cabbage mix, yogurt, sugar, red wine vinegar, celery seeds, and salt. Stir well to combine. Cover and refrigerate until needed.Line a 15x10x1-inch baking pan with foil. Place carrots on baking pan. Drizzle with oil and sprinkle with black pepper. Stir to coat. Bake for 25 to 30 minutes or until browned and tender.In a large bowl, combine the salmon, bread crumbs, sweet pepper, green onions, and eggs. Shape into six 4-inch patties (about 1/3 cup each).Coat a very large nonstick skillet with nonstick cooking spray and heat over medium heat. Add patties and cook for 4 to 5 minutes or until browned. Coat patty tops with nonstick cooking spray; turn. Cook 4 to 5 minutes more or until browned and cooked through (160F.). Place patties on sandwich rolls and top with coleslaw. Serve with roasted carrots.TipsTip: We do not recommend using sugar substitutes in this recipe.
Preheat oven to 425 degrees F. In a medium bowl, combine the cabbage mix, yogurt, sugar, red wine vinegar, celery seeds, and salt. Stir well to combine. Cover and refrigerate until needed.
Line a 15x10x1-inch baking pan with foil. Place carrots on baking pan. Drizzle with oil and sprinkle with black pepper. Stir to coat. Bake for 25 to 30 minutes or until browned and tender.
In a large bowl, combine the salmon, bread crumbs, sweet pepper, green onions, and eggs. Shape into six 4-inch patties (about 1/3 cup each).
Coat a very large nonstick skillet with nonstick cooking spray and heat over medium heat. Add patties and cook for 4 to 5 minutes or until browned. Coat patty tops with nonstick cooking spray; turn. Cook 4 to 5 minutes more or until browned and cooked through (160F.). Place patties on sandwich rolls and top with coleslaw. Serve with roasted carrots.
Tips
Tip: We do not recommend using sugar substitutes in this recipe.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)310Calories7gFat46gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
